German Jaeger Schnitzel
Transport your taste buds to the heart of Germany with this classic German Jaeger Schnitzel recipe! Perfectly tenderized boneless pork chops are coated in a golden, crispy breadcrumb crust and topped with a rich, creamy mushroom sauce infused with savory beef broth, heavy cream, and a touch of Dijon mustard. Each bite delivers a satisfying crunch paired with the earthy flavors of sautéed mushrooms, onions, and garlic. This traditional dish is easy to prepare in under an hour, making it ideal for a hearty weeknight dinner or a special occasion. Garnished with a sprinkle of fresh parsley, Jaeger Schnitzel pairs beautifully with buttery spaetzle, mashed potatoes, or a crisp green salad. Treat yourself to an authentic German comfort food experience with this irresistible recipe!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 ounces Mushrooms (white or cremini)
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1.5 cups Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons, chopped Fresh parsley
Instructions
Place the boneless pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs mixed with milk, and one with breadcrumbs.
Dredge each pork chop in the flour, then dip it in the egg mixture, and finally coat it in breadcrumbs. Press the breadcrumbs to ensure they adhere well. Set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Fry the breaded pork chops in batches for about 3-4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.
In the same skillet, add the remaining butter and olive oil. Sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are browned and have released their moisture.
Pour the beef broth into the skillet, scraping up any browned bits from the bottom, and bring to a simmer. Let it cook for 5 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard. Simmer for another 3-5 minutes until the sauce thickens. Taste and adjust seasoning if necessary.
Place the cooked schnitzels onto serving plates and generously spoon the mushroom sauce over the top.
Garnish with freshly chopped parsley and serve immediately. Enjoy your homemade German Jaeger Schnitzel!
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.0 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3269 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
